Low-carb peanut crunch balls

Low-carb peanut crunch balls with peanuts, peanut butter, cocoa and coconut oil: a quick, crunchy recipe without refined sugar for little sweet moments.

At a glance

• Serves 8
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 180 kcal per serving
• Protein: 6 g
• Fat: 15 g
• Carbs: 5 g

Ingredients

• 100 g peanuts
• 3 tbsp peanut butter
• 1 tbsp maple syrup
• 50 g cocoa powder
• 2 tbsp coconut oil
• 1 pinch of salt

Method

You’ll need: chopping board · knife

1. Roughly chop the peanuts so they keep a bit of bite. Set some aside for the outside.
2. Stir the peanut butter with the maple syrup and salt into a mixture you can shape. Fold in half of the chopped peanuts.
3. Shape the mixture into small balls and press the remaining peanuts lightly onto the outside. That gives them their crunchy coating.
4. Stir the cocoa powder with the coconut oil until smooth and you have a thick chocolate mixture. Roll the balls in it evenly.
5. Chill the balls until the coating is firm and the mixture is more compact.
6. To serve: arrange the peanut crunch balls well chilled. Straight from the fridge they are especially crunchy.

Good to know

When I fancy something sweet, I especially like little balls like these. They're quick to make, pleasantly crunchy and lovely and chocolatey.

Swaps

Maple syrup → date paste (natural sweetness plus a little fibre). Peanuts → almonds (also provide vitamin E and fibre; contain tree nuts). Peanut butter → almond butter (milder flavour, plus vitamin E).

Allergens

Contains peanuts and, depending on the products used, may contain traces of tree nuts. Only with care for small children because of the nut allergen and the texture; usually fine in pregnancy.

Dairy-free recipes